Quick Double Chocolate Cupcakes (Rachael Ray) Recipe

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Quick Double Chocolate Cupcakes (Rachael Ray)
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  1. Preheat the oven to 350 F. Line two 12-cup standard muffin tins with paper cupcake liners and set aside.
  2. In a bowl, using an electric mixer, mix the cake mix, 1 1/3 cups water, oil and eggs on medium speed until moistened and smooth. Stir in 3/4 cup chocolate chips. Divide the batter evenly among the muffin cups, stirring it occasionally to redistribute the chocolate chips. The batter will nearly fill each liner to the top. Evenly sprinkle the remaining 1/4 cup chocolate chips over the tops of the cupcakes. Bake until the cupcakes spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 20 minutes. Transfer to a rack to cool.
  3. When cool, put the White Faux Buttercream out with spoons or small spatulas along with bowls of the cupcake toppings for the kids to decorate their own cupcakes.
  4. In the bowl of a stand mixer, using the paddle attachment, whip the butter on high speed until very soft. Meanwhile, place a large sheet of parchment paper on a work surface. Using a large sifter, sift the confectioners' sugar onto the parchment. This helps prevent clumping and makes the mixing easier. Lower the speed of the mixer and, using the parchment as a funnel, pour half the sugar into the bowl and mix slowly until combined. Add the milk and mix until combined. Once combined, add the remaining sugar with the vanilla and mix. Once it is combined, turn the mixer speed up and beat the icing until very light and fluffy, 3 to 4 minutes. If desired, divide the icing into smaller batches and color with food coloring.
  5. Spread the icing on cooled cupcakes while at room temperature. Refrigerate any leftover icing, but be sure to let it come back to room temperature before using. Re-whip the icing to make it fluffy again. Makes 4 cups (enough for 24 cupcakes).
  6. Yield: about 8 cups, enough for at least 6 dozen cupcakes
  7. Prep Time: 10 minutes
  8. Ease of preparation: easy
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 8132.46 Kcal (34049 kJ)
Calories from fat 2961.27 Kcal
% Daily Value*
Total Fat 329.03g 506%
Cholesterol 674.82mg 225%
Sodium 1671.29mg 70%
Potassium 1456.24mg 31%
Total Carbs 1303.07g 434%
Sugars 951.77g 3807%
Dietary Fiber 2.46g 10%
Protein 45.83g 92%
Vitamin A 0.9mg 28%
Iron 13.8mg 77%
Calcium 374.5mg 37%
Amount Per 100 g
Calories 436.33 Kcal (1827 kJ)
Calories from fat 158.88 Kcal
% Daily Value*
Total Fat 17.65g 506%
Cholesterol 36.21mg 225%
Sodium 89.67mg 70%
Potassium 78.13mg 31%
Total Carbs 69.91g 434%
Sugars 51.07g 3807%
Dietary Fiber 0.13g 10%
Protein 2.46g 92%
Iron 0.7mg 77%
Calcium 20.1mg 37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 189.6
  • 230

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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